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Pasta con le sarde – a Sicilian pasta dish with sardines and anchovies. The principal ingredients are olive oil, onions, pasta and a mixture of sardines and anchovy. The traditional type of…

Zuppa d’orzo – also known as Gerstensuppe is a barley soup typical of the northern Trentino-Alto Adige region. Barley soup may contain vegetables, cereals and even meat which makes it a…

Polpette di merluzzo – Meatballs are a dish, usually based on meat, vegetables or fish, spices and aromas kneaded in eggs and breadcrumbs and served as a main course. The dough…

Cuore di risotto per San Valentino – a northern Italian rice dish cooked with broth deriving from meat, fish or vegetables until it’s creamy. The majority of risotto contain butter, onion, white wine, and…

Ravioli albero di Natale al salmone – a traditional dish in Italian cuisine. Ravioli is a type of dumpling with a filling sealed between two layers of thin pasta dough. Ravioli are…

Zuppa di cozze ligure – a light but highly flavourful dish. Its name suggests, it is from Liguria but similar dishes can be found along the entire coast of the peninsula. It…

Ribollita – a Tuscan soup, with the literal name meaning ‘reboiled’. There are many variations but the main ingredients always include bread (which I won’t be adding), cannellini beans and inexpensive vegetables such as carrots, celery and onion.…

Risotto con zucca e gorgonzola – risotto is a typical north Italian rice dish from the region of Lombardy. The rice is cooked in a broth to gain a creamy consistency.…

Spaghetti con gamberetti, pomodorini e prezzemolo – pasta is a staple food of the Italian cuisine. Spaghetti with different kinds of fish/seafood is mostly common in the southern part of Italy,…

Frittata con barbabietole – an egg-based Italian dish similar to an omelette or a crustless quiche. Other ingredients added to the eggs are meats, cheeses and vegetables. The word frittata derives…